Description
Strawberry Cookies stuffed with Cheesecake Filling. Adapted from Cambrea Bakes.
Ingredients
Scale
Cheesecake Filling:
- 8 oz block cream cheese, softened
- 1/4 C granulated sugar
- 1/2 tsp clear vanilla extract
Strawberry Sugar Cookies:
- 2 1/4 C (270 grams) all-purpose flour
- 2/3 C diced fresh strawberries
- 3/4 C (12 tbsp) unsalted butter, room temperature
- 1 1/2 C dark brown sugar, packed
- 1/4 C granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tbsp strawberry powder, optional
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
- In a small bowl, stir together the diced strawberries and lemon juice. Set aside.
- In a large mixing bowl, or the bowl of your stand mixer using a hand mixer, cream together the butter, brown sugar, and granulated sugar on high speed until lightened in color and very fluffy, about three minutes.
- Mix in the egg, egg yolk, and vanilla extract until just combined, followed by the flour, strawberry powder, baking powder, baking soda, and salt until almost combined – a few spots or streaks of dry flour is fine. Finally, use a spatula to gently fold in the diced berries*. Fold until they are evenly distributed. Transfer the bowl to the refrigerator while you work on the filling.
- To make the filling, whisk together the cream cheese, granulated sugar, and clear vanilla extract until smooth and fluffy. Transfer the filling into a piping bag fixed with a small round tip, or into a Ziploc bag with a small corner cut off*.
- Pull the dough from the fridge. Scoop the dough with a large (3 tbsp) cookie scoop out onto a baking sheet lined with parchment paper or a silicone baking sheet. Stick the piping tip straight down into the top of the dough mound, right in the center. Squeeze the piping bag, filling the dough with cheesecake filling, just until the cookie dough begins to spread and widen. Repeat with each cookie. If you have filling still left in the bag, you can opt to pipe a bit more into each cookie – put in so much that they start to swell, as if they’re going to break open – or use it to frost the cookies after baking.
- Place the baking tray in the freezer overnight, or for at least 8–12 hours.
- When you’re ready to bake, place a rack in the center of the oven and preheat it to 350°F. Space the cookies out, keeping 3–4 inches between them and bake for 12–14 minutes, – you’ll need to cook them in batches – until they’ve stopped spreading, and the edges are set, and the tops are turning golden brown.
- Pull them from the oven and press a small amount of diced strawberries on top of the cookie, covering the piping hole. Let the cookies cool for 5 minutes, then transfer to a wire rack to cool completely.
- Repeat until you’ve baked all the cookies, and dassit. Enjoy!
Notes
*If your berries are super juicy, strain out the excess juice.
- Prep Time: 20 minutes
- Chill Time: 12 hours
- Cook Time: 10 minutes
